I spotted some ramekins at the store over the weekend and was inspired. What better way is there to indulge on a budget than with a chocolate soufflé? All of the required ingredients are inexpensive and are probably in your pantry already, plus it’s a fabulous way to end a pre-holiday dinner party. Plunking down individual soufflés topped with raspberries in front of each of your guests will earn you the reputation of a master cook, while all you did was melt some chocolate and beat some egg whites.
Chocolate Soufflé
Yields enough for two 8oz ramekins. Modify as needed.
-3 tbs. granulated sugar
-2.5 oz semi-sweet chocolate, chopped
-1 egg (separated) plus 2 egg whites
-1 1/2 tbs. unsalted butter
-1 tsp. flour
-1/2 tsp. ground cinnamon
-1/8 tsp. salt
1) Pre-heat oven to 375º and lightly coat the inside of the two ramekins with butter. Sprinkle the inside of the ramekins with 1 1/2 tbs. of the sugar and remove any excess.
2) Separate your eggs, reserving the 3 egg whites in a medium sized, very clean bowl and the yolk in a small bowl. You can use reserve the two extra yolks for another recipe.
3) Melt the chocolate in a metal bowl over a pan of simmering water, stirring occasionally. Once fully melted, remove from heat and mix in 1 tbs. butter, then mix in the single egg yolk. Set aside.
4) Beat the egg whites and salt until soft peaks form. Then, add the sugar in three small parts until stiff peaks form. Take care not to overbeat as this will result in the soufflé falling or not rising at all.
5) Grab a spatula and fold half of the egg whites into the chocolate mixture. Mix lightly until mostly smooth, then fold this mixture back into the remaining egg whites.
6) Spoon the mixture into the ramekins and bake until firm, approx. 20 minutes. Top with a sprinkling of powdered sugar and a few raspberries, if desired.
Hey!. I am going to check it, since I saw a comment in another site regarding \”Holiday Treats: Chocolate Soufflé\”. Someone related to chocolate desert recipes. Thanks anyway.